Cooking in Pajamas

I seem to have a renewed interest in broccoli and cauliflower lately.  I am not sure why, but my "go-to" side dishes for the past few months have been either roasted broccoli or roasted cauliflower.  If you are normally a lover of steamed veggies or microwaved veggies, I urge you to try roasting. Here's my recipe: Throw any veggies on a roasting pan with olive oil, sea salt and pepper and roast at 400 for 30 minutes.  The only prep work involved is washing the vegetables and cutting into bite size pieces (both steps can be done ahead of time).

Anyway, last month I had several stalks of broccoli, but wanted somethig a little more substantial than just plain broccoli.  I wanted lots of flavor and wanted it to be filling.  

Anything stuffed into a potato with cheese is going to be delicious.  Although it requires a little pre-planning (the potatoes have to bake for 50 minutes before stuffing) this whole dish can be made ahead of time.  Everyone loves these potatoes.... men, women, teenagers and kids.  You can make a big batch and the potatoes will save in the refrigerator for 3 - 5 days.

Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.I

I have been slightly obsessed with Israeli couscous lately. I have always loved it, but it used to be so hard to find. Now I can grab it at Trader Joe's or my local supermarket.  It is an incredibly versatile ingredient.

You can use it in place of any grain in your favorite recipe. It can be cooked in water, stock or broth. It can be served hot, cold or at room temperature. It makes for wonderful leftovers because the couscous never gets too soggy, soft or gummy. And, it can adapt to many different cuisines: Mediterranean, Italian, American, Spanish, French....

I served this recipe as a side to tilapia, but it would be perfect with any protein, or even on its own as a light supper.

Israeli Couscous With Shallots

1 c. Israeli couscous
3 T. extra virgin olive oil
2 T. fresh lime juice
8 shallots, halved and sliced thinly
⅓ c. fresh parsley, chopped
kosher salt
fresh ground pepper

In a medium saute pan, heat up 1 T. olive oil over medium heat. Add the couscous and saute until lightly toasted, about 5 minutes. Then, following the package directions, cook the couscous until al dente. Drain and transfer to a bowl.
Drizzle 1 T. olive oil and the lime juice over the couscous. Season with salt and pepper and set aside.

In a medium sized skillet, heat the remaining tablespoon of olive oil over medium high. Add shallots and season with salt and pepper. Cook, stirring frequently, until browned, 5-7 minutes. Add to the bowl of couscous. Stir in parsley and season with salt and pepper.

Are baked beans a warm comforting dish for a blustery day, or are they the perfect side dish to serve at your summer BBQ?

In my humble opinion, it is both.  Nothing says summer to me like a cookout with burgers and hot dogs,  corn on the cob and a side of baked beans.  But, then again, there is nothing quite as nourishing as a bowl of warm, comforting baked beans on a cold rainy day.

Nothng makes your house smell as good as a pot of homemade beans baking in the oven.  Yes, this recipe cuts a few corners by using canned beans, but the final product will taste nothing like anything out of a can.

 The Ultimate Baked Beans

(recipe courtesy of myrecipes.com)

1 (1-lb.) package bacon slices
4 medium-size yellow onions, sliced
1/2 cup firmly packed light brown sugar
1/2 cup apple cider vinegar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon garlic powder
2 (16-oz.) cans butter beans, drained and rinsed
1 (15-oz.) can lima beans, drained and rinsed
1 (16-oz.) can kidney beans, drained and rinsed
1 (28-oz.) can baked beans

Preheat oven to 350°. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving desired amount of drippings in skillet. (Reserve about 3 Tbsp.) Chop bacon.

Sauté onions in hot drippings over medium heat 8 to 10 minutes or until onions are tender. Add brown sugar and next 4 ingredients. Cover and cook 20 minutes. Combine butter beans, next 3 ingredients, bacon, and onion mixture in a 13- x 9-inch baking dish.

Bake at 350° for 1 hour.

Garlic Bread is a huge, huge weakness of mine.  I can't resist a piece of crunchy, hot, buttery bread flavored with garlic and cheese.  I can eat it with almost any meal. Of course, there is the traditional Italian meal that is incomplete without garlic bread. I will also have a slice of garlic bread with a bowl of soup, dipped into hummus, along side chili...you get the picture.

Most Amazing Cheesy Garlic Bread

Have you ever found a questionable package of mushrooms in your refrigerator?  You know, the one you bought because you were going to start having salads every day?  I found on of those packages in my fridge today. It was a package of pre-sliced portobella mushrooms. They were not spoiled, but the texture was not as crispy as I like it, so I decided to saute them. I melted about a tablespoon of butter in a nonstick pan.  Added the mushrooms and seasoned with salt and pepper. Then I found a couple of open bottles of wine in the fridge.  The red one (Malbec) smelled delicious, so I added about 1/3 c. of wine to the pan.  I let it bubble up and simmer until the alcohol was almost all gone. I tasted it and added some more salt and pepper to get it seasoned perfectly.  Done!

I will get a lot of use out of these mushrooms.  I will serve them sprinkled over the meatloaf we are having for dinner tonight.  Tomorrow, they will make a delicious mushroom omelette. If there are any leftover, I will stir them into some egg noodles with Parmesan for dinner tomorrow.

If you don't have any open wine sitting around, you can add brandy or sherry.  Simple, delicious, easy and economical!

Consider this dish to be one of your "holiday splurges".  Just make it, dig in, and enjoy it without any guilt.  We all need a cheesy, gooey, potato casserole every once in a while, and this one os one of the best!  The recipe makes a huge amount, so it is perfect if you a serving a crowd or need to bring something to a potluck.  Personally, I make this casserole for my tiny family dinner of three people and we eat the leftovers all week long.  I never get sick of it!  It can be made ahead of time and reheated when you are ready to serve it.

Baked Potato Casserole

5 # red potatoes, cooked and cubed

1 # sliced bacon, diced and fried crispy

4 c. shredded sharp Cheddar

4 c. cubed sharp Cheddar

1 large onion, finely chopped

1 c. mayonnaise

1 c. sour cream

1 T. mince chives

kosher salt and fresh ground pepper

DIRECTIONS

Preheat oven to 325.

Spray a 9 X 13 baking dish with cooking spray.

Chop the cooked bacon into a smaller dice.

In a large bowl, combine potatoes and bacon.

In another bowl, combine remaining ingredients, add potato mixture and toss gently to coat.

Transfer to prepared baking dish. Bake uncovered for 50 - 60 minutes, or until bubbly and lightly browned.

These made a delicious weeknight side dish.  I actually have one of these as my main course with a green salad on the side.  The leftovers make a fabulous lunch.  Even though they look really fancy, they are actually quite simple to make.  You can easily get these prepped early in the day, and cook right before you are ready to serve them.

These made a delicious weeknight side dish.  I actually have one of these as my main course with a green salad on the side.  The leftovers make a fabulous lunch.  Even though they look really fancy, they are actually quite simple to make.  You can easily get these prepped early in the day, and cook right before you are ready to serve them.

HAPPY 2011!!!!

Here is a light, easy to make dish that tastes much better than it looks.

It is an Asian/Thai version of the typical creamy cabbage coleslaw.  It is a great side dish to serve at a BBQ, or with any meal that needs an injection of flavor.  It can be prepared ahead of time, which is always a plus, and the leftovers will make a great lunch for the following day.  Just add in some leftover chicken for a complete meal.

Asian Coleslaw

6 tablespoons rice wine vinegar

6 tablespoons vegetable oil

5 tablespoons creamy peanut butter

3 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons minced fresh ginger root

1 1/2 tablespoons minced garlic

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 cups shredded napa cabbage

2 red bell peppers, thinly sliced

2 carrots, julienned

6 green onions, chopped

1/2 cup chopped fresh cilantro

DIRECTIONS:

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Do you want your house to smell amazing?  Then make these baked beans.  Let's set aside the fact that the beans are out of this world, and you will never eat baked beans from a can again, they smell so delicious while cooking.  I will admit it, but sometimes I will cook something because it smells so good while cooking (for example, my 2-day chicken stock).   I love treating Phil and the kids to a wonderful aroma when the walk in the door after a long day at school or work.

Serve these beans with anything....steak, chicken, soup, salad.  They are hearty enough to be a meal with just a salad.  I like mine with lots of freshly cracked, finely ground pepper over the top, to add a little more heat to cut into the sweetness, but eat it anyway you like.  It's a little more work than cracking open the can, but it is worth it, I promise!

Maple Baked Beans (courtesy of Barefoot Contessa)

printable version

Ingredients:

1 pound dry red kidney beans

2 quarts water

1 large yellow onion, cut in eighths

1 bay leaf

6 whole black peppercorns

3/4 cup medium amber pure maple syrup

1/2 cup light brown sugar, lightly packed

1/2 cup ketchup

1 tablespoon Chinese chili paste

1 tablespoon grated fresh ginger

1 teaspoon kosher salt

5 ounces thick-cut smoked bacon, cubed

Directions:

Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.

Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.

Preheat the oven to 225 degrees F.

In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.

Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.